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Medical professionals often prescribe special diets to help people recover from certain medical procedures or bouts of illness.

Soft diets are commonly used in the clinical setting and include foods that are soft and easy to digest.

If you are prescribed a soft diet, you may wonder what foods you should eat and avoid and why you were put on this diet in the first place.

This article explains everything you need to know about soft food diets.

Soft food diets consist of soft, easily digestible foods and are prescribed to people who cant tolerate normally textured or highly seasoned foods.

Healthcare providers commonly prescribed these diets to people with certain medical conditions or who are recovering from surgery.

Soft food diets are used in many settings, including hospitals, long-term care facilities, and in the home. Theyre typically followed for short periods of a few days to a few weeks, though some circumstances may require the diet to be followed for a longer period.

Soft diets are often used to treat swallowing disorders, collectively known as dysphagia. Dysphagia is common in older adults and those with neurological disorders and neurodegenerative diseases (1, 2).

In 2002 the American Dietetic Association published the National Dysphagia Diet (NDD), which includes several levels of dysphagia diets (3, 4):

Although the point of texture-modified diets is to reduce the risk of aspiration and pneumonia in people with dysphagia, current research suggests that modifying food texture may result in a worsened quality of life and undernutrition, highlighting the need for more research (2).

In addition to dysphagia, soft diets are prescribed to people who have recently undergone mouth or jaw surgery that has affected their ability to chew.

For example, people who have undergone wisdom teeth removal, major jaw surgery, or dental implant surgery may need to follow a soft diet to promote healing (5).

Soft diets are also used as transitional diets between full liquid or pured diets and regular diets in people who have undergone abdominal surgery or are recovering from gastrointestinal illness to allow the digestive system to heal more effectively (6).

Additionally, soft diets can be prescribed to people who are too weak to consume regular foods, such as those undergoing chemotherapy, as well as to people who have lost feeling in their face or mouth or cant control their lips or tongue due to a stroke (7).

Although soft food diets used in both the clinical and home setting can vary, most that are used in the short term are low in fiber and bland to ease digestibility and the comfort of the person eating the diet (8).

Keep in mind that some people have to be on soft food diets for longer periods. In these cases, the diet may be higher in fiber and more flavorful than soft diets used in the short term.

Soft diets consist of foods that are easily chewed and digested. Theyre often prescribed to people with swallowing difficulties, those who have undergone abdominal surgery, and people with other medical issues.

Soft diets are used when regular-textured or highly seasoned foods cant be tolerated, which can happen for a number of reasons.

Soft diets should not be confused with pured diets. Although pured foods are allowed on soft food diets, pured diets are entirely different.

Overall, soft diets should consist of foods that are soft, as well as easy to eat and digest.

Here are some examples of foods that can be enjoyed on most soft diets (7, 8):

Keep in mind that there are different variations of soft food diets, depending on the condition theyre being used to treat. Some people with further restrictions may not be able to tolerate certain foods for various reasons.

Therefore, its always best to consult your healthcare provider or a registered dietitian if youre following a soft diet and have questions about what foods youre permitted to eat.

Cooked fruits and vegetables, easily chewable proteins, and soft starches can be enjoyed when following a soft food diet.

Many foods should be avoided when following a soft food diet. Hard to digest foods, as well as those that are tough to chew, should be restricted. Typically, spicy and very acidic foods are also off-limits.

The following foods are commonly restricted on soft diets (7, 8):

Note that your healthcare provider may recommend further restrictions depending on your medical condition. Its important to have a good understanding of the diet thats prescribed and your individual dietary needs.

Foods that are difficult to chew and digest, as well as spicy and acidic foods, should typically be avoided when following a soft food diet.

Following any restrictive diet can be frustrating, especially when many healthy foods like raw fruits and vegetables are off-limits.

Still, there are many tasty meal and snack options for those following soft diets.

Here are some ideas for meals that can be eaten by people following soft diets:

In addition to meals, many people following a soft diet may want to include one or more snacks throughout the day.

Some snack ideas include:

Its important that all meals and snacks be as balanced as possible and include high protein foods, especially for those who have recently undergone surgery or have higher nutrient needs, such as those with cancer (9, 10).

Its possible to consume healthy and tasty meals and snacks when following a soft diet. Meals and snacks should be nutrient-rich to promote healing and overall health.

Although consuming a diet consisting of only soft foods can be difficult, the following tips may make following such a diet easier (7, 8):

Typically, soft diets are used as transitional diets for short periods until a person is ready to start eating a regular-consistency diet again.

Your healthcare provider will give you instructions on how long you should follow a soft food diet, while a registered dietitian can provide you with any other pertinent information.

If you have any questions or concerns about following a soft food diet or how to transition back to a regular-consistency diet, ask your medical provider for advice.

Choosing nutritious foods, focusing on protein, planning ahead, eating small meals frequently, and taking your time while eating are all smart tips for people following soft food diets.

Healthcare providers commonly prescribe soft food diets to help people recover from surgery and illness and make chewing and digesting food easier.

When following a soft food diet, its important to choose soft, easily digestible foods and avoid foods that are hard to chew or digest. Spicy and potentially irritating foods should likewise be avoided.

Although a soft food diet can be difficult to follow, its used to promote recovery, so its important to follow your healthcare providers instructions and comply until youre ready to transition back to a regular diet.

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Soft Food Diet: Foods to Eat and Foods to Avoid - Healthline

By Fred Swegles

Could a South Orange County voice instructor have discovered a way to preventor minimize the risks ofexposure to coronavirus?

ThomasAppell is convinced he has. A healthy diet.

In2004, he wrote a book, NeverGet Another Cold.

Hispremise is that our American diet is so laden with sugar that we lay out thewelcome mat for viruses.

Appell,65, used to suffer regularly from colds and the fluas did his voice students.So he went around asking people, How often do you get sick? He began queryinganyone who didnt. A common thread emerged.

People seemingly invulnerable to viruses avoided sugar, ate primarily a plant-based diet and drank lots of water. Appell provides a video testimonial, from a woman who hasnt had the flu in 55 years, at youtube/AeYapvCkosE.

Hesuggests that if people will just take a break from their typical diet duringthis coronavirus emergency, lives can be saved and people exposed can fare muchbetter.

OK,so were supposed to ditch pizza, pasta, hamburgers, alcohol, donuts, junkfood? Do we need to be perfect?

Strayinga little here or there isnt that bad, as long as you dont gorge on sugar,Appell says. If we get sugary foods off the table for the next month, werelikely going to see the whole corona threat become manageable.

Details are in an updated, illustrated coronavirus edition of his book, available in PDF for $9.95 at appellvoicestudio.com/product/never-get-another-cold/.

Its up to the individual to decide for themselves how safe they want to be. Zero tolerance is safest. However far you stray from a zerotolerance for sugar determines your risk level.

Appellalso has put together a COVID-19 Prevention Plan, appealing to President Trumpto allocate funding to let him assemble a task force seeking volunteers inthree groups:

Agree to cut out all sugar from their diet (includes soft drinks, energydrinks, candy, ice cream, desserts, etc.).

Agree to cut out all sugar and refined carbs (anything made with white flour orwhite rice) from their diet.

Agree to cut out all sugar and refined carbs, and drink at least two liters ofwater per day.

Itsmy belief, he says, that all groups will experience a dramatic decrease inthe number of coronavirus cases compared to the public at large.

Weasked him about it:

Whatled you to seek a solution?

Formy whole life, I had been plagued with the flu and colds. Starting in December2001, I had three terrible virus/flu/cold episodes in less than a year. Im avocal coach, and when Im sick, I cant sing. It became my mission in life tofind out how to stop my lifelong history of colds and flu.

Howdid you do it?

Ijust started asking everyone I met, When was the last time you had the flu ora cold? If they said anything more than a decade, I was all ears and startedasking questions.

Howdidyou test this?

OnceI knew what to do, I stopped getting sick. Then I tracked down the sickestsingers I coached and asked them to do it along with me. I ended up trackingthe results of six people. The group had 27 cold/flu episodes in the year priorto starting the diet. In the two years after starting out, only one personcaught a cold once. That translates to a 98-percent decrease in episodes. Then16 more years of seeing the same results, over and over.

Whatis the diet?

Eatalkaline foods and limit acidic foods. For flu prevention, the No. 1 thing todo is avoid any food that causes your blood glucose level to spike. Drinking aliter of water per day for every 50 pounds of body weight also really helps.

Somefoods to avoid?

Forperfect health, everyone has to nix or really limit anything with a high sugarcontent, or food that after digestion converts to sugar, like refined wheat.This includes soft drinks, candy, pizza, pasta and doughnuts. I have to reallywatch how much high-sugar fruit, like pineapple or peaches, I eat. A big fruitsalad can have just as much sugar as a 20-ounce Coke.

Whystop eating sugary foods?

TheInternational Diabetes Federation states, The Coronavirus may thrive in anenvironment of elevated blood glucose (sugar). This is exactly what Ive foundwith myself and all the people Ive worked with for 16 years.

Whatfoods should you eat?

Saladsare great. My first meal is a salad with avocados, spinach and cucumber, freshsqueezed lime juice and small amounts of low-sugar fruits like blueberries anda greenish banana to add some nice flavor. Most vegetables are greatraw orcooked, with the exception of corn, since corn has such a high sugar content.

Whatabout meat?

Idont eat meat, so I wont get heart disease. But small amounts of meat appearto not have much of a significant impact on catching a virus.

Doyou really expect people to give up pizza, pasta and sugar?

Inthe past, no. In 2020, with the risk of death and an economic meltdown fromfear of contracting the coronavirus, yes. Zero tolerance for refined sugar issafest. But small amounts can be OK as long as you dont spike your bloodglucose level. This is why the virus is spreading so fast. Countries that havea diet that leads to elevated glucose levels are at high risk.

Isit hard adapting to your diet?

Itsnot a challenge at all. Its delicious. And you feel so good after getting ridof all of the sugary sweets.

Whatwould you say to our leaders?

We cant afford to shut down the country every time COVID-19 rears its ugly head. I believe I can save America a trillion dollars, but, more importantly, save many lives. Containment and quarantine are temporaryprevention is best. Prevention through diet is our silver bullet.

Howquickly does your diet take effect?

Results are nearly instantaneous. After a person stops eating the foods that causes a virus to thrive, they stop becoming a potential host.

THOMAS APPELL

Occupation:Owner of Appell Voice Studio, author of Can You Sing a High C Without Straining beforealso writing Never GetAnother Cold

Background:Lived in San Clemente from 1987-1999; a regular in the surf lineup at LowerTrestles; still in town 3-4 days a week to surf Lowers

Residence: Coto de Caza

MORE TESTIMONIALS

MikeFinnerty: youtu.be/fs2xVe5BpXU

AppealTo President: youtu.be/SgRtLoJm6KQ

Fred Swegles is a longtime San Clemente resident with nearly five decades of reporting experience in the city. Fred can be reached at fswegles@picketfencemedia.com.

Related

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CoastLines: With No Coronavirus Vaccine, Is Diet the Next-Best Thing? - San Clemente Times

Food to include in the diet of growing children

New Delhi, April 2 (IANSlife) With a young child, meals can be an everyday hassle, especially when you want to introduce new food, and motivate children to make healthy food choices.

Children starting their school years have several nutritional requirements that need to be met, and at the same, are at an age which shapes their lifetime food habits.

"School-going children are still growing and are physically active which plays a significant role in determining a child''s nutritional requirements. Genetic history, gender, body size, and built are various other factors. The nutrients or foods needed by children are the same needed by adults, but the quantities vary," nutritionist and wellness coach Avni Kaul told IANSlife.

She adds, "In the growing years, foods that provide protein, calcium, iron, and vitamins are vital for their growth and development. Without them, their growth may get stunted and, in serious cases, it can affect the development of their mental and motor skills. These nutrients are available in major food groups - grains, fruits, vegetables, dairy and protein foods."

Here are five foods that should be included in the diet of a growing child

Berries

Berries such as strawberries, blueberries, raspberries, mulberries, gooseberries are very high in Vitamin C, antioxidants and phytochemicals. They protect healthy cells from damage and helps in boosting the immune system. You can add them in yogurt, or serve them raw to your children.

Eggs

Eggs are quite popular. Eggs are a great source of protein and vitamins. Eggs are one of the best sources of choline, an important nutrient that supports brain development. You can serve them either as boiled, scrambled, fry or prepare omelettes.

Peanut butter

High in monounsaturated fats, peanut butter provides energy and protein to children. However, certain brands contain added salt, sugar, palm oil and partially hydrogenated fats, which reduces nutritional quality. So, look out for the label carefully.

Whole-grain foods

Fibre present in these foods maintains digestive health and prevents constipation. Amaranth, Barley, Maize, Ragi are one of the finest options. If your child is not fond of them then you can give them in the form of biscuits and wholegrain bread.

Bright-coloured vegetables and fruits

Include carrot, pumpkin, sweet potato, cherries, tomatoes and papaya. They are high in beta carotene and other carotenoids that are changed into active vitamin A in the body. Vitamin A is vital for good skin and vision, growth and repair of body tissues.

(This article is website exclusive and cannot be reproduced without the permission of IANSlife)

--IANS

sj/tb/

Disclaimer :- This story has not been edited by Outlook staff and is auto-generated from news agency feeds. Source: IANS

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Food to include in the diet of growing children - Outlook India

Cassidy Hall

By Cassidy Hall

We live in a world full of dietary advice at our fingertips, but, unfortunately, that advice is not always received from experts. In my Extension role, participants often clue me in on trendy dietary advice. Currently, healthy fat is a hot topic. What are healthy fats? Should we still be pruning fat from our diets or is that old news?

Lets start with discussing if we should be pruning fat from our diets the answer is it depends. Our bodies require fat as a source of energy. Fat is essential for our bodies to absorb nutrients, produce hormones, it helps to protect the organs and aids in keeping us warm, according to the American Heart Association.

We absolutely need fat, but like calories, all fats are not equal. This leads to the question of determining which fats are healthy fats. Healthy fats tend to come from plant sources with a few exceptions. Olive oil, canola oil, nuts, seeds, and avocados are examples of healthy fats that come from plants. Notice that I did not include coconut oil. Tropical oils such as palm oil and coconut oil are sources composed primarily of saturated fat which make them solid at room temperature. Coconut oil is all the rage right now, trending as a healthy fat. This claim is not backed by science, the World Health Organization, Centers for Disease Control and Prevention or the American Heart Association. Why not?

When you read the label, coconut oil has 14g of total fat. Of the 14g of total fat, 13g are saturated. When you compare this solid fat to olive oil, olive oil also has 14g of total fat, but only 2-2.5g of saturated fat. Due to the difference in saturated fat content, coconut oil is solid at room temperature while olive oil remains liquid. Thus, healthy fats are liquid at room temperature.

According to the AHA, saturated fat leads to increased LDL (bad) cholesterol levels, while unsaturated fats can help improve cholesterol levels by increasing HDL (good) cholesterol. So how much is too much fat? Again, it depends.

A family member recently took an online quiz to see what recommendations shed be given if she chose to follow the ketogenic diet. Let me pause to mention that this keto diet is not backed by medical professionals or dieticians due to its extreme fat content and negative effect on kidney function.

The quiz results revealed that based on a 1,200 calorie diet, my family member should consume 97g of fat. This is far off from the American Heart Associations recommendations. According to the American Dietary Guidelines, no more than 65g of total fat are recommended for a 2,000 calorie diet. The American Journal of Nutrition recommends between 20% to 30% of calories should come from total fat. The American Heart Association recommends that no more than 5% to 6% of calories should come from saturated fat.

There are 9 calories per gram of fat, so based on a 2,000 calorie diet, no more than 120 calories should come from saturated fat which equates to about 13g of saturated fat. Keep in mind that 2,000 calories is the average recommendation for adult males. Women, on average, require 1,800 calories.

Swapping fats during cooking is a first step in reducing your saturated fat consumption. Instead of using butter or coconut oil, use liquid oils. When making your dairy selections, choosing low-fat or light dairy helps you to get the same protein, calcium and nutrients without the saturated fat and extra calories. Choose lean cuts of meat with less marbling and visible fat as well as more beans, nuts and seeds. Pruning the (saturated) fat from your diet is a huge step in heart-health maintenance.

Asparagus is entering into its season of availability this month. Get your taste of healthy fats and eating seasonally with this delicious recipe that also works well for grilling, and pair asparagus with grilled or baked fish for a heart-healthy meal perfect for spring. Feel free to add a splash of lemon juice for an added twist.

Read more from the original source:
Prune the (saturated) fat from your diet - The Wilson Times

Is there a way we can eat to protect ourselves from pathogenic bacteria and viruses? Maintaining an acid-alkaline balance can help you to maintain the right pH and reduce the chances of infection. While many believe an alkaline diet is the most ideal, is it true?

Well, it is true, but only partially. There is much more depth to the acid-alkaline balance than simply eating only alkaline foods. There are also other aspects to this whole idea.

YS Weekender is going to break down this topic deeply, in a way that you get the right understanding to protect from COVID-19 infection.

The first thing one should know is that different parts of your body are meant to have different pH. The thought that everything acidic is bad for you is simply not true. Its all about balance.

You might have been worried about increased susceptibility to COVID-19 through the oral cavity. However, the answer may not always be as simple as wearing a mask. The salivary pH is critical to why some people have increased susceptibility to cold, cough, infections, and frequent tooth decay, which is meant to be between 6.8-7.4.

In our body, the pH 0 stands for completely acidic, pH 14 for fully alkaline, and pH 7 for neutral.

While the salivary pH is meant to be neutral, most people tip towards acidic, increasing the risk for pathogens and tooth decay.

Heres where it gets complex. There is a misconception that you need to make your stomach alkaline with alkaline foods all the time. Let me take you through some of the key aspects of this:

1.Your stomach is meant to be incredibly acidic for multiple reasons. Firstly, it is the first line of defense against pathogens, and the stomach acid destroys any invader that comes through. If you have frequent stomach infections and fungal infections, you probably might have a lowered stomach acid.

2.An amply acidic stomach is required if your brain has to tell your liver and gallbladder to secrete bile to digest fatty foods. There is a feedback loop that allows bile flow to happen at the small intestine if the food that reaches the intestines contains adequate HCL. Without this happening, your liver can get congested, making it hard to protect yourself against invaders.

3.One of the ways that you could have increased risk for infections is if you frequently use or have used antacids to acid blockers. The stomach needs to have a pH of 1.5, which is incredibly acidic, to breakdown complex proteins, to absorb iron, and B12 from foods.

4.If your stomach is acidic enough, and if your whole digestive process is efficient from top to bottom, then your blood pH will be 7.35-7.45, which is more alkaline. When you hear the phrase alkaline, remember that for your blood to be amply alkaline, your stomach needs to be amply acidic.

5.You do not have to stop eating every acidic food if you have been told that. Its just not true. What you do need to do is find balance. There are some ways you can keep different parts of your body at the right acid-alkaline level.

The first thing that one needs to do is to see that the stomach is amply acidic. If you have used antacids or if you have been a vegan for a long time, your stomach would have down-regulated the acid, as it thinks that you do not need that acid.

If you are an omnivore, you need to balance the acidic nature of animal proteins with ample plant produces from non-starchy vegetables. Animal foods are more acidic, and plant produces overall, can be more alkaline, varying within the category. You do not need to complicate this with specific food charts, but just with an overall focus on balance, rather than tipping to any one side.

If you are prone to frequent tooth decay and stomach infections, that can be the clue that you need to eat more alkaline for some time. However, you also need to address the low stomach acid with lemon water before meals.

If you have taken antacids for a very long time, you probably need to look deeply at your food, and gradually restore that balance and wean yourself off of them.

When you eat animal protein, ensure the portion size is more of a condiment size, with the vegetables taking up most of the space on your plate. Doing that, and having lemon water before your meals, can be very helpful to restore the right pH.

Viruses are everywhere, and multiple reasons are responsible for their outbreaks. Yet, there is a saying that the terrain matters. The terrain of individual bodies can be a factor why some people are more or less prone to COVID-19. You can support your terrain in multiple ways to reduce risk, and one of the ways is by understanding the acid-alkaline aspects of your body.

(Edited by Suman Singh)

How has the coronavirus outbreak disrupted your life? And how are you dealing with it? Write to us or send us a video with subject line 'Coronavirus Disruption' to editorial@yourstory.com

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Follow this diet plan to protect yourself during coronavirus outbreak - YourStory

Aquafeeds

Monday, 30 March 2020 Dr. Soo-Ki Kim

The olive flounder (Paralichthys olivaceus) is the most economically important carnivorous marine fish cultured in the Republic of Korea, and accounts for more than 45 percent of all farmed fish production.

Fishmeal remains the goldstandard protein ingredient for carnivorous aquaculture fish. In olive flounder, a high proportion of fishmeal is generally used to support the growth and health in the juvenile stage, and then it is progressively reduced during the growout stage (~30 to 40 weeks). To reduce the reliance on fishmeal and support the sustainable future development of Korean aquaculture, researchers and producers have worked on costeffective alternatives to fishmeal.

Many plant proteins have been explored as fishmeal alternatives in aquafeeds, but the presence of some antinutritional factors or nutritional imbalances may negatively affect fish growth, gut microbiota composition, immune response and survival rates.

Gut microbiota are critical to the hosts nutrition, development, immunity, and resistance against stressful conditions. The advent of nextgeneration sequencing, NGS [several modern sequencing technologies that allow for sequencing of DNA and RNA much more quickly and cheaply than previously used technologies, and which have transformed the study of molecular biology] enabled more sophisticated analysis of complex gut microbiota by a cultureindependent approach with unprecedented resolution and throughput.

NGS has been used to explore the dietary effects on gut microbiota of different fish species. Most of these studies investigated the dietary effects on fish gut microbiota for a shortterm, but the longterm dietary effects at different growth stages have generally been overlooked. The dietary effect of plant protein ingredients on gut microbiota of the olive flounder has not been investigated.

This article adapted and summarized from the original publication [Niu, K-M. et al. 2020. Dietary effect of low fishmeal aquafeed on gut microbiota in olive flounder (Paralichthys olivaceus) at different growth stages. Microbiology Open 9(3), March 2020.] reported on an investigation of the gut microbiota of olive flounder at different growth stages with longterm dietary administration of plantbased low fishmeal and practical fishmeal diets by a cultureindependent metagenomic [permitting comparisons of genetic material from multiple samples] approach.

This study was supported by a grant from the National Institute of Fisheries Science (R2019012), Republic of Korea.

Editors note: This article has 10 co-authors (see article tags below), but only the affiliation and contact information for one of the corresponding authors Dr. Soo Ki Kim is listed.

We formulated and tested two isonitrogenous and isolipidic diets as a fishmeal (FM)-based control diet (Con) and a plant protein-based low-FM diet (FM30) with 30 percent fishmeal replacement using soybean meal, corn gluten meal and corn concentrate. The two diets were produced by thoroughly mixing the feed ingredients, followed by extrusion. The pellets were then air-dried at 60 degrees-C for three hours and stored at minus-20 degrees-C until use.

The feeding trial was conducted at Aquafeed Research Center (Pohang), National Institute of Fisheries Science (NIFS), Republic of Korea. Juvenile olive flounder (average initial body weight, 30 grams) were obtained from the Korea NIFS and acclimated to environmental conditions for eight weeks while fed with the Con diet prior to the experiment.

The fish were reared in an indoor flow-through system with standard conditions, and the water temperature ranged from 16.8 to 26.1 degrees-C. After acclimation, 300 fish in each treatment fed with the Con or FM30 diet were randomly distributed into three polyvinyl circular tanks (100 fish/tank; volume, 400 liters) supplied with seawater at a flow rate of 20 liters per minute and aeration.

The feeding trial was conducted for eight months, and all the fish were fed twice a day ad libitum. Three fish, under 100 grams, were collected before the initiation of the experiment and designated the juvenile stage (<100 grams). Fish sampled during the study were designated as the grower (~400 grams), subadult (~800 grams) and adult (>1,000 grams) growth stages based on their body weight and length (Fig. 1).

For detailed information on experimental design and diets, fish and study conditions; sample collection, DNA extraction and sequencing; sequencing data analysis; and statistical analyses, refer to the original publication.

Fish were fed one of the two experimental diets for eight months, and we collected the midgut contents to analyze the gut bacterial community. We determined that there were nine dominant phyla, which in turn presented Proteobacteria, Firmicutes, and Actinobacteria as the three major phyla in the gut microbiota of the flounder. At genus level, the dominant genera were Delftia, Prevotella and Chthoniobacter at the juvenile stage (below 100 grams per fish); Chthoniobacter, Bacillus and Bradyrhizobium at the grower stage (400 grams per fish); Chthoniobacter, Bacillus and Delftia at the subadult stage (800 grams per fish); and Lactobacillus and Prevotella at the adult stage (over 1,000 grams per fish).

The microbial diversity in olive flounders increased from the juvenile and subadult stages and reached a plateau thereafter. The fish fed the FM30 diet had a significantly increased abundance of Lactobacillus and Photobacterium and had less abundance of Prevotella and Paraprevotella than the control. However, the effect of dietary plantbased protein sources (PPS) was not significant on total microbial richness, indicating no negative effect as feed sources on the intestinal microbiota in olive flounder.

Based on our findings, the gut bacterial composition was not significantly influenced by diet until the adult stage, whereas obvious shifts of the gut bacterial community were observed at different growth stage. The microbiota of the grower fish was characterized by the highest diversity measurements, such as number of observed species, in contrast to juvenile, subadult and adult fish. Generally, a high diversity is regarded beneficial for host health.

Our results indicate that the life stage of olive flounder is more important in modulating intestinal microbiota than is the diet. It could also be concluded that dietary PPS might be used as a potential fishmeal alternative without any compromising effects on microbial diversity of olive flounder for longterm feeding.

Gut microbiota plays important roles in nutritional, functional and physiological activities of the host. Several factors including intrinsic (i.e., age) and extrinsic (i.e., diet) may affect the fish gut microbial diversity, function and metabolic activities. To date, little information regarding the change in gut microbiota at different growth stages of olive flounder had been reported. Therefore, understanding its composition in response to diet change over its lifetime will be

ery valuable for establishing practical, low-fishmeal aquafeeds for olive flounder.

We observed that the bacterial communities were distinctly grouped according to their growth stages but were in close relationship among the individuals of different dietary groups. Overall, in comparison with the dietary effect, there was clear modulation of the growth stage on the gut microbiota in olive flounder. Other studies also reported no significant effects of the dietary treatments on the gut microbiota in rainbow trout and shrimp, respectively; however, they observed significant differences in the gut bacterial community at different growth stages.

In our study, Firmicutes and Proteobacteria were identified as biomarkers in different developmental stages in relation to low-fishmeal diets, suggesting that these phyla were prevalent in the gut microbiota of olive flounder and different species of these phyla may perform different functions in the gut ecosystem. However, further studies are warranted on the functions of these gut microbes to understand their roles in the gut of olive flounder.

Our study described the gut microbial profile of farmed olive flounder with longterm use of a low-fishmeal diet and using an NGS method for the first time. We found a close relationship between the gut microbial composition and growth stage of olive flounder. The FM30 diet had subtle effects on altering the gut microbiota in the early growth stage of olive flounder. However, the abundance of Lactobacillus and Photobacterium was significantly increased after the FM30 administration for eight months.

These results could possibly provide valuable information to establish a successful low-fishmeal or fishmeal-free aquafeed for the host. Further studies need to delineate the specific changes in the overall health of the host, including growth performance, immune response, mortality, physiological parameters and functional genomics in response to the low-fishmeal diet across different growth stages.

we hope youll consider supporting our mission to document the evolution of the global aquaculture industry and share our vast network of contributors expansive knowledge every week.

By becoming a Global Aquaculture Alliance member, youre ensuring that all of the pre-competitive work we do through member benefits, resources and events (The Academy, The Advocate, GAA Films, GOAL, MyGAA) can continue. An individual membership costs just $50 a year.

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Dietary effect of low-fishmeal diets on gut microbiota in olive flounder - aquaculturealliance.org

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Among the most talked about are vitamins D and C, zinc elderberry, echinacea and garlic, said LSU AgCenter nutrition specialistElizabeth Gollub.

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Olivia McClure, omcclure@agcenter.lsu.edu Published 10:49 a.m. CT April 2, 2020

The WHO initially recommended using acetaminophen instead of ibuprofen to treat coronavirus symptoms, but they have now said otherwise. USA TODAY

BATON ROUGE, La. In Louisiana and around the world, many people are looking to dietary supplements as a potential way to improve health and keep the coronavirus at bay.

Among the most talked about are vitamins D and C, zinc elderberry, echinacea and garlic, said LSU AgCenter nutrition specialistElizabeth Gollub.

Online and in my neighborhood, Ive been asked if these items can help prevent infection with the new coronavirus, she said. The short answer is probably not. Vitamins, minerals and a variety of plant compounds can help strengthen your immune system. But that is not the same as warding off COVID-19.

Gollub offered the following information on popular supplements:

Gollub also provided this advice for making sure you remain as healthy as possible:

This could involve making a few small changes to your daily routine, Gollub said, but there is no time like the present.

Fact check: Could taking vitamin C cure or prevent COVID-19?

Read or Share this story: https://www.thenewsstar.com/story/life/2020/04/02/dietary-supplements-likely-not-answer-warding-off-coronavirus/5111997002/

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High Blood Pressure: Try these healthy juices to control your blood pressure effectively

High blood pressure or hypertension can increase the risk of heart diseases if left uncontrolled. High blood pressure can be a result of poor diet, lifestyle, increased stress and much more. Healthy changes in diet and lifestyle can help you control your blood pressure numbers. Diet plays an important role in managing healthy blood pressure. Adding certain foods and nutrients result in controlled blood pressure. Vegetable juices are a powerhouse of nutrients. You can juice a few vegetables or create a combination of different vegetables for maximum benefits. Some juices are also beneficial for hypertension patients. Here are some vegetable juices you can add to your diet to fight high blood pressure effectively.

Leafy greens are loaded with health benefits. There is a variety of leafy greens to choose from. It is advised to add these nutrition-rich vegetables to your daily diet. If you are suffering from high blood pressure you can choose green leafy vegetables like spinach, kale, lettuce or fennel to prepare a juice. Add some amla to the juice to enhance the taste.

High blood pressure: Spinach and other leafy greens can be used to prepare juicePhoto Credit: iStock

Celery is also loaded with several health benefits. It contains vitamin K, A, B2, B6, C, folate, potassium, manganese and dietary fibre. Studies have also highlighted the benefits of celery juice for high blood pressure. You can mix spinach with celery to prepare a healthy drink to fight high blood pressure.

Also read:These Teas Can Lower Your Blood Pressure Numbers Naturally

Tomatoes are used as an important ingredient in almost every Indian recipe. Tomato juice helps control blood pressure. It also boosts heart health. Drink tomato juice without salt for maximum benefits. Prepare fresh tomato juice at home. Packed ones are loaded with added salt, sugar and preservatives

Hypertension: Tomato juice can help you lower blood pressure numbersPhoto Credit: iStock

Beets contain nitric oxide which contributes to controlled blood pressure. You can prepare juice with fresh beetroot. It will also improve blood flow.

Also read:Can Yoga Reduce Blood Pressure? Know 5 Best Yoga Poses For High Blood Pressure

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.

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High Blood Pressure: Add These Vegetable Juices To Your Diet To Fight Hypertension Effectively - NDTV News

Dietary fibre is also called roughage. It is good for digestion and keeps constipation at bay. Enough fibre in your diet also promotes heart health. Here are some food sources of fibre-rich foods.

Fibre rich foods: Add these foods to your diet to ensure good fibre intake

Fibre should be an essential part of your diet. It is always advised to add more fibre to your diet. From fruits to legumes, there are several sources of dietary fibre. Dietary fibre is also called roughage. Unlike other components of foods, your body does not absorb or digest dietary fibre. Fibre keeps you full for longer and makes you eat less. It is an important part of every weight loss diet. It is good for digestion and keeps constipation at bay. Enough fibre in your diet also promotes heart health. Several foods are loaded with fibre. Here are some nutritious foods loaded with fibre that can be a part of your diet.

Carrots can help in weight management and provide you several other health benefits. Carrots are high in vitamin B6, vitamin K, magnesium and beta-carotene. Carrots also contain pectin and good amount of fibre. Carrots can be used to prepare various foods or add to your soup. Raw carrots can also be a part of your salad.

Carrots are loaded with several health benefitsPhoto Credit: iStock

Bananas are in high-fiber with a good amount of vitamin C, vitamin B6 and potassium. Bananas are good for your digestion as well as blood pressure. It is a quick snack that you can consume anytime.

Also read:High-Fibre Diet Health Benefits: Reasons Why You Must Add More Fibre To Your Diet; Know Food Sources

Beetroots are a powerhouse of nutrients. It can help prevent anemia as it contains a good amount of iron. Adding beetroot to your diet may improve blood circulation. Beetroots also contain folate, copper, manganese and potassium. To receive good amount of fibre do not choose beetroot juice as juices are deprived of fibre.

Also read:Want To Lose Weight Quickly ? Include These 25 Fiber-Rich Foods In Your Diet For A Healthy Weight Loss

Kidney beans commonly known as Rajma are loaded with fibre and help in weight loss. It is a plant-based source of various nutrients and protein. In addition, kidney beans contain insoluble fibre aids in digestion and keep you full for longer.

Kidney beans are good source of fibrePhoto Credit: iStock

Lentils are an important part of every Indian kitchen. These are good sources of dietary fibre. Studies have also highlighted that fibre in lentils helps in regular bowel movements and keeps you away from digestive issues. Lentils are also an important part of your weight loss diet.

Also read:Weight Loss And Other Amazing Reasons To Include Fiber In Your Diet

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.

DoctorNDTV is the one stop site for all your health needs providing the most credible health information, health news and tips with expert advice on healthy living, diet plans, informative videos etc. You can get the most relevant and accurate info you need about health problems like diabetes, cancer, pregnancy, HIV and AIDS, weight loss and many other lifestyle diseases. We have a panel of over 350 experts who help us develop content by giving their valuable inputs and bringing to us the latest in the world of healthcare.

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Fibre-Rich Foods That Should Be A Part Of Your Diet - Doctor NDTV

Paneer kathi roll is an ideal snack if you are looking for something delicious and wholesome.

Highlights

Succulent and studded with spices, paneer tikka is a perfect appetiser and life of every party. How many North Indian weddings have you attended and not found paneer tikka in the starters, we certainly cannot think of one! Paneer tikka is mostly skewered with other veggies like onions and capsicum and served with more onions, chaat masala and a dash of lime juice. But what if we tell that this is not the only way you can enjoy your paneer tikka? Our paneer tikka kathi roll recipe is one stellar recipe that will compel you to look at the starter in a whole new avatar. Kathi roll could be called a close cousin of Frankie. There are several legends about the true origins of Kathi roll. Some say it was made so that the British in Kolkata could find it easy to grab and eat, since pairing meat with paratha was a concept alien for them. Some totally debunk this theory, and say Kathi rolls were popularised by the Nizam restaurant. They wanted to sell their kathi kebabs and came up with the novel idea of wrapping them in rolls. Soon enough, many different parts of the country warmed up to the idea of Kathi rolls and also came up with vegetarian versions of it.

(Also Read:11 Best Paneer Recipes | Easy Paneer Recipes | Popular Cottage Cheese Recipes)

Paneer kathi roll is an ideal snack if you are looking for something delicious and wholesome. A rich melange of flavours and textures, making paneer tikka at home could prove to be a cumbersome affair for few, but it is definitely worth it. This Kathi roll has all it takes to be an absolute winner. Juicy paneer tikka, slathered over with pudina chutney snuck inside a freshly-made egg paratha.

(Also Read:Love Kathi Rolls And Frankie? Read On To Know The Difference Between The Two)

It must be noted that the paneer tikkas are made on tawa and not a tandoor, therefore you need not be worried about the equipment and appliances either. The ingredients used are also fairly common and can be readily found in our pantry. You would need some maida, yogurt, ghee, eggs, onions, green chillies, paneer, salt, lemon juice and pudina chutney.Click Here For The Recipe Of Paneer Tikka Kathi Roll

You can also rule out the eggs from your parathas, if you want to make the snack slightly lighter and completely vegetarian. Paneer is a great source of protein, make this kathi roll at home and take your family by absolute surprise.

(This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.)

About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.

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High Protein Diet: This Paneer Tikka Kathi Roll Is All Things Loaded And Lip-Smacking - NDTV Food

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